Ingredients

The following ingredients have 4 Servings
  • 1 can crescent rolls
  • 2 candy canes
  • 2/3 cup white chocolate chips
  • 1/4 cup powdered sugar
  • 1-2 teaspoons milk (divided)

Instruction

  • Preheat oven to 350 F. Line an insulated baking sheet with parchment paper.
  • Place 1 candy cane inside a zipper plastic sandwich bag and pound with the flat side of a meat mallet to create peppermint pieces. Place into a small bowl and set aside.
  • Place the other candy cane inside a zipper plastic sandwich bag and pound with and meat mallet until candy is completely crushed and turns to "dust". Pour into a separate bowl and set aside.
  • Place a crescent dough triangle onto the baking sheet. Place one tablespoon of white chocolate chips at the wide end. Sprinkle the chocolate chips and all down the dough with 1/2 teaspoon of the candy cane dust. Roll up crescent roll style. Repeat for all crescents and bake for 14-16 minutes or until golden brown.
  • While the crescents are baking, mix the glaze by sifting the powdered sugar and adding ONE teaspoon of the milk. Continue adding drops of milk until a thick drizzling consistency is achieved.
  • Remove from oven and carefully transfer hot crescents to a cooling rack.
  • Use a spoon to lightly spread glaze on 2-3 crescents. Immediately sprinkle with candy cane pieces. Repeat in batches of 2-3 at a time so that glaze doesn't begin to harden before you can add the candy.
  • Serve warm!